This sauce is what put Carrabba’s on the map for us, and it is known to the secret to their most popular dishes and I agree. I honestly can’t think of anything butter better than this sauce. Well okay, I lied their Marsala sauce is to die for as well. But let’s focus here. This sauce is on some of their most popular dishes, like one of our weekly orders (Copycat Carrabba’s) Chicken Bryan.
My husband being a picky pasta eater, he is always on the search for the next butter best thing. And he tends to lean towards powerful flavors, like garlic. He wasn’t even willing to try this sauce that was until he learned that their shrimp scampi was made with it. Then he was a fan. Such a fan in fact that he some orders a side of this sauce just to dip his bread into. I am sorry, I can’t even finish writing this anymore, as I was a smidge hungry before and now I am starving. Like shaky starving. So I am off to dive into this sauce that is butter better than dessert and for me, well, that says a lot. Make it, make it now.
Want to try some other Carrabba’s inspired dishes? Check out some of our favorites: Sicilian Chicken Soup, Carrabba’s Sausage and Lentil Soup, Burrata and Heirloom Tomato Caprese Salad and Carrabba’s Mussels in White Wine Sauce.
- 12 tablespoons (1 ½ sticks) cold unsalted butter, cut into ½ inch pieces, divided
- 2 tablespoons finely chopped yellow onion
- 2 garlic cloves, minced
- 1/3 cup dry white wine
- 3 tablespoons fresh lemon juice
- Kosher salt and ground white pepper
Place a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Allow the butter to melt, add onion and garlic and cook stirring frequently. Cook until onion is translucent, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Continue to cook until the liquid is reduced to about ¼ cup, about 3-5 minutes.
Reduce the heat to low, add 3 tablespoons of butter at a time and whisk the butter in until it is completely melted. You want the butter to slow soften into an emulsified sauce, not quickly melting it is a process. Add the remaining butter 3 tablespoons at a time until all the butter has been added into the sauce. Season the sauce with salt and pepper, then remove from heat.
Serve immediately or store sauce upto 2 hours at room temperature. If you are to reheat the sauce do it over a low setting, otherwise the sauce will separate.
If it does separate remember the sauce will still taste the same, just not have the same look, it will look more like melted butter. Don’t worry after a few times of making the sauce you will get the hang of it.
Cooking this sauce on low heat is key.
Recipe from Carrabba's Italian Grill Recipes from Around Our Family Table cook book